Photo: Art Rachen
Ricotta, fig & prosciutto crostini
6 ingredients
15 min + 10 min
MAKES 6
openrecipes
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Estimated Nutrition (whole recipe, rough)
942
Calories
28g
Protein
26g
Fat
146g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 slices sourdough bread
- olive oil , for drizzling
- ½ x 250g tub ricotta
- 3 large figs , thinly sliced
- 90g pack prosciutto
- a little clear honey , for drizzling (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes